Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Spicy Gazpacho Shots

  • Yield: 8 cups (serving size: 1/2 cup)


  • 9 none medium tomatoes (about 3 lb.), cored, seeded and quartered
  • 1 none large green bell pepper, cored, seeded and coarsely chopped
  • 1 none jalapeño, seeded and chopped
  • 1 none small onion, chopped
  • 2 none cloves garlic, chopped
  • 2 none slices white bread (about 1.5 oz.), crusts removed, torn into pieces
  • 2 cups chilled tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • none Salt and pepper
  • 2 none scallions, white and light green parts, sliced (about 2 Tbsp.), optional
  • 1/2 cup chopped avocado, optional


1. Combine tomatoes, bell pepper, jalapeño, onion, garlic and bread in a blender. Add 1 cup juice and pulse until chunky. Whisk in vinegar and oil and season with salt and pepper. Thin with additional juice, 2 Tbsp. at a time, until mixture reaches desired consistency. Cover and chill at least 2 hours or overnight.

2. Check seasoning, adjust if desired, and serve cold, topped with scallions and avocado, if using.

Nutritional Information

Amount per serving
  • Calories: 90none
  • Fat: 4g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 323mg

Go to Full Version of

Spicy Gazpacho Shots Recipe